Dessert recipes

Preheat oven to 200C and butter a 20cm tart tin with a removable base. Make the pastry. Sift the flour, cocoa and sugar into food processor, add butter and whizz briefly.

Melt chocolate in a bowl over a pan of hot water. Whisk egg whites. Beat yolks and passion fruit pulp together (you can sieve seeds out first if you prefer). Fold in egg whites.

Put the marmalade and half the orange zest and juice into a small pan with the cranberries and 1 tbsp sugar. Bring to a gentle simmer and cook for 1 minute. Allow to cool a little and divide among the pudding moulds. Set aside.

In a large bowl whisk the egg yolks until they go pale. Add the mascarpone and beat together until well combined - this is much easier using an electric whisk.

This is the most amazing chocolate cake. There is no flour in it so it is not a spongey cake but instead is rich, gooey and fudgy... a bit like a giant chocolate truffle.

Crush the biscuits to a fine crumb in a food processor (or place in a food bag and bash with a rolling pin). Melt the butter with the honey and add to the crumbs

Combine the 50g dark and light muscovado sugar with the flour in a large bowl. Pour the milk into a measuring jug, beat in the egg, vanilla and melted butter and then pour this mixture over the sugar and flour, stirring with a wooden spoon to combine.

Bring the cream, milk and sugar to the boil, turn down and simmer for 5 mins or until reduced by a third.

Put the ricotta, egg yolks, flour, sugar, orange rind and liqueur in food processor and whizz until blended. Butter a 25cm round springform cake tin and dust with the crushed amaretti.

Put the sugar and water into a pan and stir over a low heat until the sugar has dissolved. Increase the heat and bring to the boil. Let the syrup boil for 3 minutes then remove from the heat

Split the vanilla pods and remove seeds. Put seeds and pods into a casserole pan that will hold all your pears snugly and add the wine, sugar, cinnamon and orange juice and zest.

Put the pears in a pan with 100g sugar, the wine and half the vanilla pod. Cover with water, bring to the boil, reduce the heat and simmer for 10-15 mins

Put the orange and lemon juices in a pan, bring to the boil and boil until reduced by just over half. set aside to cool and then stir in the liqueur if using.